Wednesday, 23 January 2013
SNOW KISSED FRENCH TOAST
The other day I was charmed by this wonderful new marmalade that was delivered to my workplace. Amalfi lemon and vanilla, who would not be tempted by such a combination? It's made by the wonderful Hackney based London Borough of Jam company. This was the perfect accompaniment to my French toast, the subtle tartness of the citrus Amalfi lemon cutting through the richness of the brioche just perfectly.
If you'd like to buy some of this wonderful marmalade I recommend paying a visit to La Fromagerie, and whilst you're there maybe you can say hello to me and thank me in advance.
French toast for 1:
2 tbsp caster sugar (I used my homemade vanilla sugar)
2 slices brioche
Butter for frying
Icing sugar to decorate
Beat together the milk, eggs and sugar in a shallow bowl. Dunk the slices of brioche in the mixture until well coated and absorbed. Melt the butter in a frying pan, when the butter is sizzling slide the brioche into the pan and cook untill golden and crisp on either side. Cut the French toast as you please and dust with your preferred amount of icing sugar. Serve with a nice marmalade, jam, compote or fresh fruit in the summer.